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Turmeric Seed Crispbreads

These delicious crisp-breads or flatbreads are great when you are wanting something with a bit of crunch. I love them topped with avocado for a quick and easy lunch on the run. These are cooked low and slow to retain the quality of the good fats found in the seeds and coconut oils.


1/2 cup pepitas
1/2 cup flaxseeds/linseed
1/2 cup sunflower seeds
1 Tbsp coconut flour
1 tsp ground turmeric
1 tsp smoked paprika
1/2 tsp salt
2 Tbsp coconut oil
3/4 cup water


  1. Preheat the oven to 120 degrees and line a baking sheet.
  2. Place the seeds in to the Thermomix or food processor and chop on speed 7 for 5 seconds
  3. Add the other dry ingredients and mix together.
  4. Add the wet ingredients and mix together until resembles a wet batter.
  5. Pour it onto the baking paper, place another sheet on top, and spread out across the entire tray evenly.
  6. Score lightly in the shape of crisp-breads.
  7. Bake for 45 – 60 minutes, until golden and crisp.
  8. Cool completely, and gently break along score lines. Store in an air tight container.

You can obviously score these into smaller cracker size rather than the larger crisp bread.

Posted by Evolved Nutrition and Naturopathy

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